Best Rum Bourbon Balls Recipes

CHRISTMAS RUM BALLS(OR BOURBON BALLS)

Steps:

• Sift the cocoa with 1 cup sugar.
• Stir in the spiced rum mixed with the syrup.
• Add crushed vanilla wafers and nuts.
• Mix thoroughly.
• Shape mixture into walnut sizes balls and dredge with remaining sugar or leave them plain.
• Store in a tin.

BOURBON (OR RUM) BALLS

Steps:

• In a large bowl, stir together vanilla wafers, confectioners sugar, pecans, corn syrup, cocoa and bourbon (rum) until thoroughly combined.
• Shape into 1 inch balls.
• Pour granulated sugar in a pie plate then roll balls in the sugar.
• Store in an airtight container for up to 2 weeks.
• DOES NOT FREEZE WELL!

BOURBON (RUM) BALLS (NO BAKE COOKIES)

Steps:

• Place wafers and pecans in food processor and pulse till crumbly.
• Add remaining ingredients and pulse till smooth.
• Shape into balls about 1 inch in diameter.
• Roll in powdered sugar and chill.
• This mixture is sticky, so keep finger and palms of hands dusted with sugar while shaping cookies.
• It helps if hands and kitchen is cool.

BOURBON (OR RUM) BALLS

Steps:

• Stir together powdered sugar, bourbon or rum and corn syrup. Add crushed wafers or Marías and chopped pecans. Form bite-sized balls and roll them in podered sugar. Store in airtight container with parchment or waxed paper between layers. Serve in candy-sized ruffle cups, if desired.

RUM, BOURBON OR BRANDY BALLS

Steps:

• 1. Place Cocoa, powder sugar, pound cake crumbs, butter, cinnamon extract, and spices in processor. Give them a good spin a couple of times so they are evenly distributed. Add the alcohol of your choice. Process till it forms a ball. Wrap and place in the refrigerator for a few minutes. I let the dogs out at this time and made a cup of tea.
• 2. Cover a cookie sheet with waxpaper or parchment paper. Form the balls, just about walnut size. I used a small cookie scoop. Roll balls between your hands. Place on cookie tin between layers of waxpaper When finished place in refrigerator.

BOURBON/RUM BALLS

Steps:

• To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Put the pecans on a baking sheet and bake for about 8 minutes, or until lightly browned and fragrant. Let cool completely and then chop the nuts finely with a knife or place the nuts in your food processor and pulse until finely chopped. Transfer to a large bowl. Process the vanilla wafer cookies in the food processor until finely ground. Add the crumbs to the finely chopped pecans. To this mixture add the confectioner's sugar and cocoa powder and stir until combined. Add the corn syrup and bourbon or rum and mix well. Add more liquor if necessary. Chill the batter and then shape into 1 inch (2.5 cm) balls. Roll the rum balls in confectioner's sugar, Can be stored in an airtight container in the refrigerator for up to two weeks. Serve at room temperature.

RUM / BOURBON BALLS

Steps:

• Crush Vanilla Wafers by putting in bag and smashing with a rolling pin or putting in a food processor or blender. Add Bourbon (your alcohol of choice) and set aside.
• Melt chocolate chips gradually eight in the microwave or over a double boiler.
• Add sweetened condensed milk to the melted chocolate, stir into the crushed cookie mixture.
• Roll into about 1" balls and then roll in the powdered chocolate milk mix. Place on a wax paper lined cookie sheet and allow to set.
• Store in a tin or tightly covered container and kept in the refrigerator for at least one week.
• They get better with age!

BOURBON/RUM BALLS.

Steps:

• Put Vanilla Wafers (or Graham Crackers or even crushed sugar cookies) in a bowl.
• Then add the ground nuts, cocoa powder, cinnamon, nut meg and mix.
• Then add corn syrup and bourbon or rum. You might need a tad more liquid.
• After mixture is all moist roll into balls, size is up to you, then roll in powdered sugar or cocoa powder.
• Let set up.
• Eat.

RUM OR BOURBON BALLS

Steps:

• Place chocolate chips into a microwave-safe medium bowl. Heat in the microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth. Stir in sugar and corn syrup. Blend in rum. Add crushed vanilla wafers and chopped nuts. Mix until evenly distributed. Cover and refrigerate until firm.
• Roll the chilled chocolate mixture into bite-size balls. Roll balls in a mixture of ground nuts and confectioner's sugar, or just plain confectioner's sugar. Store in a covered container for a week before serving to blend the flavors.

CHRISTMAS RUM BALLS(OR BOURBON BALLS)

Steps:

• Sift the cocoa with 1 cup sugar.
• Stir in the spiced rum mixed with the syrup.
• Add crushed vanilla wafers and nuts.
• Mix thoroughly.
• Shape mixture into walnut sizes balls and dredge with remaining sugar or leave them plain.
• Store in a tin.